"What's something interesting I can do with them?" I thought to myself. And then I asked Delia.
She suggested (via her website, via Google and the phrase "tomato tart"):
Roasted Tomato and Goats' Cheese Tart with Thyme
725g medium ripe tomatoes
150g soft goats' cheese
4 level teaspoons chopped fresh thyme
2 cloves of garlic, crushed
2 tablespoons olive oil
salt and pepper
The directions are:
To begin the recipe, first of all unwrap the pastry and place it on the baking tray (I rolled mine out to about twice the size - it just looked too thick). Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through.
Now tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of saltand freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.
Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the goats’ cheese in overlapping lines lengthways; overlap one line one way and the one next to it the other way.
After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them. Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.
If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.
I'll be serving it with a rocket-based salad and balsamic dressing.
**Update**
It was a roaring success! Delicious! Small warning - this is really garlicky, which is great if like me you love garlic and aren't too bothered but if you're not struck by garlic breath then halve the amount of garlic!
What's your favourite tomato-based recipe?
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